"Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."
- Audrey Hepburn.
This cake is insane! You are going to be so shocked at how incredibly delicious and moist this it! If they don't know, no one would ever guess that this cake is vegan! It's just that good! Give it a go and I guarantee that you will not be disappointed!
Ingredients:
2 cups (500g) - Almond milk
2 tsp - Balsamic Vinegar
1 3/4 cups (250g) - All Purpose Flour
1/2 cup (40g) - Cocoa powder
1 tsp - Ground Cinnamon
1/4 tsp - Salt
1/2 tsp - Baking soda
1 tsp - Baking powder
3/4 cup (140g) - Sugar
3/4 cup (140g) - Olive Oil
Directions:
Preheat oven to 350 degrees, and spray or grease a bundt pan.
Add the milk to a large bowl. Add in the balsamic vinegar and allow to rest while you move on to the dry ingredients.
In another bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
Add the sugar and oil to the wet ingredients, and mix.
Add the dry ingredients to the wet ingredients and mix just until fully incorporated. Don't forget to scrape the sides and bottom of the bowl.
Pour the batter into a lightly greased bundt pan.
Place in the oven for 25-35 minutes. You will know when it's ready when a fork or toothpick comes out clean after piercing the cake.
Take it out of the oven, and allow the cake to cool.
This recipe also works as a sheet pan cake. Bake for only 12-15 minutes.
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